Anadama Bread

Directions

1. 1
   Lightly grease two ovenproof bowls.
2. 2
   Coat easch with 2tsp cornmeal, shake out excess.
3. 3
   In separate bowl stir 1cup cornmeal and salt into boiled water.
4. 4
   Let stand 10-15 minutes or until thick and lukewarm.
5. 5
   In a large bowl sprinkle yeast over warm water, let rest 10min.
6. 6
   Stir in molasses, oil and the cornmeal mixture.
7. 7
   Beat in 5 cups flour with a mixer.
8. 8
   Add 1cup with spoon.
9. 9
   Divide batter into prepared bowls.
10. 10
    Sprinkle tops with 2tsp cornmeal.
11. 11
    Let rise uncovered 1hour 15min.
12. 12
    or til doubled.
13. 13
    Bake loaves 55-60 min at 375*.